Eggs make hearty Sunday dinner

STEVE PETUSEVSKY VEGETARIAN TODAY

February 26, 2009|STEVE PETUSEVSKY VEGETARIAN TODAY

I recently visited a neighborhood restaurant in the afternoon. I was surprised to find them still serving brunch on a weekday. I wasn't much in the mood, but I ordered the daily special. Ten minutes and two cups of coffee later, the server placed a huge mound before me.

A homemade buttermilk biscuit formed the foundation on the plate. Over it was a slab of homemade hash browns, then a fluffy pile of sauteed onions, peppers and scrambled eggs. Not done yet, the cook had melted jalapeno Jack cheese over all and topped it with a spicy pan gravy studded with chunks of soy sausage.

I was glad I stopped by.

Vegetarian-friendly brunch items are built around such mainstream items as eggs, cheese and fresh produce. There also are dozens of soy- and wheat-based "meat" items to add variety. And I'm not just talking omelets here. You can also purchase pre-shredded frozen potatoes to make hash browns for my version of Jacked Up Eggs Florentine Over Hash Browns. That's what I did with great results.

For the eggs in this dish, you can make them scrambled, sunny side up or over light. This dish is as good for dinner as it is on Sunday afternoon. I make my version without soy sausage, but feel free to include it.

Steve Petusevsky is a freelance writer in Coral Springs. If you have questions for him, write Vegetarian Today, Sun Sentinel, 200 E. Las Olas Blvd., Fort Lauderdale, FL 33301-2293. Or send an e-mail with your full name, address and telephone number to dhartz@Sunsentinel.com with "Vegetarian Today" in the subject line. Personal replies are not possible.

To make potatoes: Heat a small nonstick saute pan over medium heat. Spray with olive oil. Add hash browns, sprinkle with smoked paprika, salt and pepper, then press potatoes down into pan with a spatula forming a large cake.

Allow to brown slowly on one side 2 to 3 minutes. Flip potato cake and brown other side 2 to 3 minutes. Repeat flipping and cooking until nicely browned. Remove from heat and set aside.

To make spinach: Heat oil over medium heat in a nonstick saute pan. Add onions and saute 5 minutes until lightly browned. Add spinach and cook 2 minutes. Season with salt, pepper and nutmeg. Set aside.

To assemble: Preheat broiler. Split biscuits and place the tops and bottoms next to each other, cut side up, in a 9-inch baking pan. Arrange the cooked spinach over the biscuits. Place the hash browns over the spinach.

Top with the cooked eggs. Scatter the cheese over all and place under the broiler 3 minutes until cheese melts. Serve. Makes 4 servings.